Title: Spanish Pea Soup
Categories: Soups and, Stews
Yield: 3 Servings

1 3/4 c Dried green split peas
7 c Water, divided
3/4 lb Peeled cubed round red
-potato, (2 -1/2 cups)
2 c Chopped onion
1 c Chopped green bell pepper
3/4 c Thinly sliced carrot
2 1/2 oz Finely chopped lean turkey
-ham, (1/2 cup)
1/2 ts Salt
1/8 ts Ground red pepper
31 1/2 oz Low-sodium chicken broth, (3
-cans)
1 Clove garlic, halved

Sort and wash peas; place in a large Dutch oven. Add 2 cups water, and
bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1
hour. Add remaining 5 cups water and remaining ingredients; bring to a
boil. Reduce heat, and simmer, uncovered, 2-1/2 hours or until peas are
very tender.

Place one-third of the mixture in container of an electric blender; cover
and process until smooth.

Pour pureed mixture into a large bowl. Repeat the procedure with the
remaining mixture. Yield: 3 quarts (serving size: 1-1/2 cups).

Per serving: 570 Calories; 3g Fat (4% calories from fat); 49g Protein; 101g
Carbohydrate; 13mg Cholesterol; 1259mg Sodium

Serving Ideas : Serve warm.

NOTES : The addition of potato gives a silky smooth texture to this hearty
soup from Kristin Woestehoff, of Monument, Colorado.

Recipe by: Cooking Light, Jan/Feb 1993, page 106

Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.